Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products

Öğütçü, Mustafa; Yılmaz, Emin

doi:10.3989/gya.0349141

Cited by 75 publications

(54 citation statements)

References 25 publications

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“…For example, the hardness of the oleogel developed by 12% monostearin at 4°C (701.46 ± 43.45 g) was nearly 8 times higher than that developed by 6% monostearin at 20°C (87.53 ± 9.91 g). According to previous reports, the high dosage structuring agent and low storage temperature could increase the crystallinity degree of structuring agent in oils and strengthen its binding effect on the oils (Davidovich-Pinhas et al, 2015;Öǧütcü & Yılmaz, 2014), which coincided with our results. It was also concluded that the adjustment of texture properties of the lutein ester-loaded oleogels could be achieved by changing the monostearin dosage and cooling temperature to meet different application requirements.…”

Section: Texture Analysissupporting

confidence: 93%

Preparation and characterization of lutein ester‐loaded oleogels developed by monostearin and sunflower oil

et al. 2019

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The marigold (Tagetes erecta L.) flower is rich in lutein ester with many health‐promoting activities. In this study, the effects of vegetable oil type and extracting the temperature on the extraction efficiency of lutein ester in the marigold flower were evaluated. Then, the structuring of the lutein ester‐loaded sunflower oil with the addition of different amounts of monostearin and cooling temperatures (4 and 20°C) was investigated. The XRD analysis suggested that these oleogels were stabilized by the network formed by monostearin crystals in the sunflower oil. The textural properties (firmness, cohesiveness, and hardness) of oleogels were positively related to the monostearin dosage, but negatively related to the cooling temperature. According to the rheological results, the oleogels belonged to the pseudoplastic gel and their gelation temperature (Tg) was only related to the concentration of monostearin. The light stability of lutein ester in the oleogels was also significantly improved in a monostearin dosage‐dependent manner. Practical applications The edible lutein ester‐loaded oleogel for foods developed by structuring the sunflower oil with monostearin is introduced in this study. Its texture and rheological properties can be adjusted to cater to different requirements in the food industry by changing the monostearin dosage and cooling temperature. This study provides a reference for the development of other liposoluble nutraceuticals.

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Section: Texture Analysissupporting

confidence: 93%

Preparation and characterization of lutein ester‐loaded oleogels developed by monostearin and sunflower oil

et al. 2019

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“…Many different vegetable oils, such as sunflower oil, soybean oil, corn oil, canola oil, hazelnut oil, rice bran oil, grape seed oil, rapeseed oil, and flaxseed oil have been utilized for oleogel production with the aim to investigate their properties and their potential applications [8]. However, there are only a few studies using olive oil as the only base oil for wax-based oleogel production [9][10][11][12][13][14], whereas the most recent reports have formulated oleogels with a mixture of vegetable oils, including olive oil [15][16][17]. Olive oil oleogels have been formulated to date with the utilization of rice bran wax, carnauba wax, beeswax, and sunflower wax, whereas their physical properties point out their potential application in spreadable fat products, such as breakfast margarine [9][10][11][12].…”

Section: Introductionmentioning

confidence: 99%

Olive Oil Oleogel Formulation Using Wax Esters Derived from Soybean Fatty Acid Distillate

et al. 2020

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Oleogelation is an emerging technology to structure oils, which can be widely used to substitute saturated and trans fats. Extra virgin olive oil is widely recognized for its high nutritional value, but its utilization in oleogel production is currently limited. In this study, extra virgin olive oil was utilized for the production of a novel oleogel using wax esters derived from soybean fatty acid distillate (SFAD), a byproduct of industrial soybean oil refining. Different concentrations (7%, 10%, 20%, w/w) of SFAD-wax esters were used to evaluate the minimum concentration requirement to achieve oleogelation. Analyses of the mechanical properties of oleogel showed a firmness of 3.8 N, which was then reduced to around 2.1–2.5 N during a storage period of 30 days at 4 °C. Rheological analysis demonstrated that G′ is higher than G″ at 20–27 °C, which confirms the solid properties of the oleogel at this temperature range. Results showed that SFAD was successfully utilized for the oleogelation of olive oil, resulting in a novel oleogel with desirable properties for food applications. This study showed that industrial fatty side streams could be reused for the production of value-added oleogels with novel food applications.

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“…One of the most interesting features is their ability to present gel-like behaviour even using low amounts of gelator molecules (e.g. beeswax; ethyl-cellulose; fatty acid derivatives; oryzanol combined with phytosterols) (Cerqueira et al, 2017;Martins et al, 2016;Öǧütcü and Yılmaz, 2014;Patel, 2015). Previous works reporting on beeswax-based oleogels, demonstrated their ability to structure different types of oil and to incorporate bioactive compounds (Martins et al, 2016;Patel and Dewettinck, 2016).…”

Section: Introductionmentioning

confidence: 99%

Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties

Martins

Silva

Maciel

et al. 2019

Food Research International

128

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Hybrid gels can be used for controlled delivery of bioactives and for textural and rheological modification of foods. In this regard the hydrogel:oleogel ratio and gel development methodologies showed to be the aspects that influence most of their properties. The present study shows how different fractions of oleogel can influence the hydrogel matrix of an oleogel-in-hydrogel emulsified system in terms of polymorphic arrangement, microstructure, texture and rheology. The hydrogel was prepared by using an aqueous sodium alginate solution and the oleogel was prepared through the gelation of medium chain triglycerides with beeswax. Hybrid gels were prepared under constant shearing. Crystallinity was clearly changed as hydrogel and oleogel were combined. No polymorphism was observed in the X-Ray diffraction of hybrid gels, as these showed homogeneous results for all component ratios. The behaviour of samples with increasing oleogel-to-hydrogel ratio presented a decrease of both firmness and spreadability, and then, a decrease of gel adhesivity and cohesiveness. This textural response was a consequence of the disaggregated structure, stemming from the disruption of the hydrogel network, due to the inclusion of increasing amounts of oleogel. Rheological results showed that all hybrid gels presented a gellike behaviour (G´> G´´). Oleogel's strength influenced the overall textural and rheological performance of hybrid gels. This work demonstrates the possibility of producing hybrid gels aiming to tailor texture on food systems.

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Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products

Cited by 75 publications

References 25 publications

Preparation and characterization of lutein ester‐loaded oleogels developed by monostearin and sunflower oil

Preparation and characterization of lutein ester‐loaded oleogels developed by monostearin and sunflower oil

Olive Oil Oleogel Formulation Using Wax Esters Derived from Soybean Fatty Acid Distillate

Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties

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